Cut the avocado in 4 quarters lengthwise and remove the pit. Gently remove the skin, then slice into 3/8″ thick slices on the diagonal and add to tomatoes and cucumbers, along with the diced onion and chopped basil.
To prepare the dressing, throw all of the dressing ingredients into a small bowl and whisk together vigorously, until well blended.
Pour the dressing over the vegetables and toss gently using both hands. You can serve immediately or cover the bowl with a plastic wrap and let sit at room temperature until ready to serve. This salad only gets better with time.
Nutrition
Calories: 227kcal | Carbohydrates: 7g | Protein: 2g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Sodium: 444mg | Potassium: 425mg | Fiber: 2g | Sugar: 4g | Vitamin A: 277IU | Vitamin C: 10mg | Calcium: 54mg | Iron: 1mg
